Day 4 – Fondant Potatoes
Beloved of MasterChef contestants everywhere, fondant potatoes are a simple combination of roasting or frying and steaming in a broth. The result is a tender and deliciously flavoured spud which is coated in a sticky glaze. It’s the perfect dish for those meals when you want a variation from the usual scalloped potatoes or roast spuds to accompany a great meal.
Thereby lies the problem.
It’s so delicious it will quickly become one of your favourite ways to cook potatoes. Don’t be surprised if you get repeat requests for them. Don’t say you weren’t warned.
Serves 4 as a side dish
4 large potatoes, peeled; 50g butter; 2 tbsp olive oil; 2 cups (500ml) vegetable or chicken stock; fresh thyme or rosemary to serve; sea salt and freshly ground black pepper
Cut your potatoes into uniform shapes. There are several ways you can do this – I find cutting the edges away and reducing the shape to a clean-cut rectangle is the easiest. Another way would be to use a sharp cookie cutter to make a circular – barrel – shape.
Heat olive oil and butter in a large heavy-based fry pan over medium heat (not high) and when the oil is bubbling, add the potatoes. Cook for five minutes on each side until the potatoes start to turn golden brown but are still quite firm in the centre.
Pour the stock into the pan and reduce heat to low. Gently simmer the stock for about 20 minutes, turning the potatoes over half way through. As the stock reduces it will start to form a thick syrupy coating over the surface of the potatoes. This should happen in the last five minutes or so of cooking.
Turn the potatoes over in the syrupy stock a couple of times to completely glaze the surface, then serve with a sprinkling of thyme scattered over the top before graciously accepting the compliments of everyone around the table.
$5.60 for four people as a side dish.